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Homemade Saltine Crackers

September 10, 2014 by Tabitha 3 Comments

While it was not too long ago that I considered buying crackers a luxury, I never thought about making homemade saltine crackers until recently when I wanted to give my kids a “snack” lunch and had no crackers to stack with their meat and cheese.

Who knew making homemade crackers was so simple. Of course, it is even simpler if you just cut them into rectangles with a pizza cutter.

I did a search of the internet and came across the recipe at Make It from Scratch but read the comments about how salty the crackers were. That scared me so I reduced the salt significantly.

While I am not an expert, I think the key to making a flaky homemade cracker is in the folding of the dough. The more you fold the dough over, pat it out slightly, turn, and fold again, the flakier the cracker seems to be when done. My theory is that like biscuits, folding adds air between the layers.

Who knew making homemade crackers was so simple. Of course, it is even simpler if you just cut them into rectangles with a pizza cutter.

I used a doughnut hole cutter for our crackers (cough… to make them prettier for pictures) but in the future, I will save myself a ton of time by using a pizza cutter to make quick rectangles.

When they were not crisping as quickly as I thought homemade saltine crackers should, I bumped up the heat on the oven to 425 degrees. Those crackers were perfect!

 

Homemade Saltine Crackers

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  • 1 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 3 teaspoons shortening
  • 3 ounces milk (I used almond milk)
  • Additional kosher or sea salt for sprinkling

Preheat oven to 425 degrees.

Mix dry ingredients together with the shortening using a pastry blender (or food processor) until crumbly like sand.

Stir in the milk until the dough comes together. It will be somewhat crumbly but can be pressed together.

Turn out on a well-floured surface and knead until the dough comes together. Then, fold the dough over, press it together slightly, turn 1/4 round, and fold again. Repeat several times to create a lighter, flaky cracker.

Roll out until the dough is thin, about 2 centimeters. (Leaving the cracker thicker will impact the baking time but would still be delicious.) Cut into the shape you desire and prick with a fork.

Place on a nonstick baking sheet or parchment lined baking sheet. Sprinkle with kosher or sea salt.

Bake for about ten minutes but keep a careful eye as the thickness will impact the bake time. The crackers are ready when they are lightly colored and flaky. Remove from the oven and allow to cool on the baking sheet.

Once cooled, store in an airtight container.

Related yumminess:

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Filed Under: Kids Tagged With: Cracker Recipes, Kids Can Cook

Comments

  1. Theresa (Capri + 3) says

    September 10, 2014 at 9:33 pm

    Those look really good! I will have to try your recipe. I am pinning it.

    Reply
    • Tabitha says

      September 10, 2014 at 9:36 pm

      Thanks so much! I think it would be fun to have my kids make too. (Just trying to get out of work. LOL)

      Reply
  2. Jackie says

    January 31, 2015 at 2:31 pm

    Thanks so much for the recipe. I Have to make 99.9% of the things that I have in the house because of food allergies.,(not such things as gluten and such ), but additives and things they put in animal feed. and of course antibiotics.
    I have a old recipe for crackers, (from a 1800’s cookbook) but my husband didn’t want me to try it because the ingredients are iffy along with the directions. If he know how many recipes I use from such books he would be aghast,. Now If I can get my cookstove set up I will be a happy camper,.

    Reply

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